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bullet Coconut, chilli and squash soup

Coconut, chilli and squash soup

 

2 tbsp vegetable oil

2 shallots, peeled & sliced

2 spring onions, sliced

3 cloves garlic, peeled & finely chopped

2cm fresh ginger, peeled & finely chopped

3 bird’s eye chillies

1 butternut squash, peeled, deseeded & diced

250ml chicken or vegetable stock

2 tbsp soy sauce

3 tbsp tomato ketchup

1 tin coconut milk

1 lime – zest & juice

handful fresh coriander

 

Serves about 4

  1. Heat the oil in a large pan and add the shallots, onions, garlic, ginger and chillies.  Cook gently for 5 minutes until soft.
  2. Add the squash and stir around for a couple of minutes.
  3. Add the stock, soy sauce, ketchup and coconut milk.  Bring up to a simmer and cook, covered, for 30 minutes.
  4. Roughly chop the coriander and save a little back for garnish.  Add the remainder to the soup with the lime zest and juice.
  5. Remove from the heat and cool enough to blitz to a smooth soup.  Then reheat until piping hot and serve, garnished with coriander.